Intended Level of Study
5 years of post-secondary education
ECTS
120 credits
Duration
2 years
Training Structure
School of Pharmacy
Language(s) of Instruction
French
Overview
The National Diploma in Oenology (DNO), a five-year post-secondary degree, is the only program that qualifies graduates to work as oenologists.
Etymologically, the term “oenologist” means “one who possesses the science of wine.” An oenologist is a qualified expert who, by virtue of his or her scientific and technical knowledge, assumes full responsibility for the winemaking process.
The program lasts two years and is available as continuing education and throughapprenticeship. It combines theoretical instruction, hands-on work, lectures, visits to wineries or businesses, and internships. Many industry professionals contribute to the program.
The Benefits of the Training Program
The Center for Oenology Training at the University of Montpellier has its roots in a long-standing tradition within the School of Pharmacy. It provides educational programs and is also forward-looking, engaging in research activities. It is ideally located in Montpellier, within the world’s largest wine-growing region. The Center, which enrolls 80 students annually across two years of study, awards the National Diploma in Oenology (equivalent to a master’s degree). A bachelor’s degree (L3) or equivalent in a scientific discipline is required for admission to the National Diploma in Oenology program.
Program
FIRST YEAR
- A mandatory 3- to 4-week preparatory course is held before classes begin.
- First-year courses focus on viticulture and the study of grapes and wine (analysis and quality control, production, and processing).
SECOND YEAR
- A minimum 16-week internship (which includes a thesis and a defense) must be completed at the beginning of the year.
- Through the introduction of elective courses developed in partnership with other academic institutions, students have the opportunity to deepen their knowledge in the following areas: sustainable viticulture, oenological biotechnology, eco-design of the wines of the future, the production of Grands Crus, in-depth knowledge of Champagne and sparkling wines, and fermented and distilled products.
Select a program
First year of the National Diploma in Oenology
First Year of the National Diploma in Oenology
Microorganisms and Fermentation
6 creditsComposition and Aging of Wine
8 creditsViticulture Internship
3 creditsThe Vineyard and Its Environment
6 creditsTechniques for Analyzing Must and Wine
6 credits
Second year of the National Diploma in Oenology
Second Year of the National Diploma in Oenology
Mobility EUs
Choose 1 out of 7
Apprenticeship
Wine Biotechnology
3 creditsfermented and distilled products
3 creditsIn-depth knowledge of champagne and sparkling wines
3 creditsEco-Design for the Wines of Tomorrow
3 creditsSustainable Viticulture: Outlook and Innovations
3 creditsThe Making of Grand Crus: Quality, Identity, and Reputation
3 credits
Internship
15 creditsCHOICE 1
6 creditsQuality and Environmental Management System
4 creditsOther Vine and Wine Products
4 creditsOther CT vineyard products
Other CC vineyard products
Choose 1 out of 7
Apprenticeship
Wine Biotechnology
3 creditsfermented and distilled products
3 creditsIn-depth knowledge of champagne and sparkling wines
3 creditsEco-Design for the Wines of Tomorrow
3 creditsSustainable Viticulture: Outlook and Innovations
3 creditsThe Making of Grand Crus: Quality, Identity, and Reputation
3 credits
Professional Tasting
4 credits
Admission
Admission Requirements
Initial training:
- Bachelor's degree in the fields of biological, chemical, biochemical, and agricultural sciences.
- 3rd-Year Chemistry Major, DNO Prep Program
- Any other degree certifying a level of higher education equivalent to 180 ECTS credits in the same fields
Continuing Education:
- Recognition of prior learning.
Registration Procedures
Registration via e-candidat
Capacity
40 students per year
And then
Employment Placement
The DNO offers recent graduates and executives pursuing continuing education specialized training and career placement in professions related to grape or wine production:
- Managers of private or cooperative wineries,
- Production Manager
- Head of Culture
- Wine Consultant,
- Quality Manager.
- Head of the Analytical Laboratory
- Wine Trade and Exports
- Technical or Sales Manager for Winemaking Equipment or Products
- Executives, union representatives, inter-industry organizations, and industry authorities
- Purchasing Management in Trading Companies